Quick Navy-Bean Stew

Directions

1. 1
   In a large, deep skillet (or pot), heat oil over medium.
2. 2
   Add onion and potatoes; cook until onion is lightly browned, stirring occasionally, 8 to 10 minutes.
3. 3
   Add mushrooms and thyme; season with salt.
4. 4
   Cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
5. 5
   Stir in tomato paste and the water; cover, and cook until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 8 to 10 minutes.
6. 6
   Add half the spinach; cover, and cook until wilted, about 1 minute.
7. 7
   Add remaining spinach and the beans; cook, covered, until heated through.
8. 8
   Stir in the vinegar, if desired.
9. 9
   Season with salt and pepper, and stir to combine.
10. 10
    To serve, ladle stew into bowls.
11. 11
    If you have a little more time, you could soak and cook dried beans, which would make the soup even more economical and a bit richer in flavor and texture.
12. 12
    See page 365 for the instructions.